Chicken breasts with Romesco sauce and salad

INGREDIENTS

·         4 medium chicken breasts, skin removed

·         4 red peppers, grilled  whole then peeled and seeds removed

·         4 tbsp. blanched almonds, toasted  

·         1 tbsp. red wine vinegar

·         2 tbsp. extra virgin olive oil

·         1 tbsp. sugar

Seasonal salad

·         Lettuce, roughly torn

·         Wild rocket

·         Handful cucumber, sliced

·         Punnet of  baby corn

METHOD

1. Brush chicken breasts with olive oil and season with salt and ground black pepper. Grill over a bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) or in the oven. Cook, turning once, until both sides are browned and cooked through, about 8 to 10 minutes in total.

2. For the sauce, put the remaining ingredients in a blender and pulse until the sauce combines but still has texture. Season with salt and pepper. Spoon over the chicken and serve with a fresh salad. This sauce also works well with steamed fish.

3. For the salad, place all the salad ingredients in a bowl and toss to mix. Garnish with diced red pepper and, if desired, dress with a little extra- virgin olive oil and balsamic vinegar.

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